Baked Meatballs with Vegetable Gravy
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Updated Aug 16, 2010
Enjoy this Italian meatball and vegetable gravy recipe for dinner that is so easy to bake!
Baked Meatballs with Vegetable Gravy
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- Prep Time 15 min
- Total 0 min
- Ingredients 6
- Servings 4
Ingredients
- 1 (14.5-oz.) can diced tomatoes with garlic, oregano and basil, undrained
- 1 (12-oz.) jar homestyle beef gravy
- 1 lb. frozen fully cooked Italian meatballs, thawed
- 1/2 cup coarsely shredded carrot
- 1 medium green bell pepper, seeded, coarsely chopped
- 1 cup sliced fresh mushrooms
Instructions
-
Step1Heat oven to 350°F. In ungreased 12x8-inch (2-quart) baking dish, combine tomatoes and gravy; mix well. Add all remaining ingredients; stir gently to coat with tomato mixture. Cover tightly with foil.
-
Step2Bake at 350°F. for 50 to 60 minutes or until meatballs are thoroughly heated and vegetables are tender.
Nutrition
430
Calories
28g
Total Fat
24g
Protein
21g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1/4 of Recipe
- Calories
- 430
- Calories from Fat
- 250
- Total Fat
- 28g
- 43%
- Saturated Fat
- 13g
- 65%
- Cholesterol
- 75mg
- 25%
- Sodium
- 1540mg
- 64%
- Total Carbohydrate
- 21g
- 7%
- Dietary Fiber
- 6g
- 24%
- Sugars
- 5g
- Protein
- 24g
% Daily Value*:
- Vitamin A
- 90%
- 90%
- Vitamin C
- 35%
- 35%
- Calcium
- 10%
- 10%
- Iron
- 25%
- 25%
Exchanges:
1 Starch; 1 Other Carbohydrate; 1 Vegetable; 3 Fat;Tips from the
Pillsbury Kitchens
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